This dressing can be baked as a side dish or used to stuff a 12- to 15-pound turkey.
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Ingredients
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1-1/2 cups uncooked rice, preferably basmati rice
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1-1/2 cups water
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1-1/2 cups chicken broth
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1 cup chopped onion
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1 cup chopped celery
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2 tablespoons minced fresh parsley
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1/2 cup butter (1 stick)
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1 pint small oysters, drained
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4 cups torn breadcrumbs from day-old bread
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1/2 pound bacon, fried and crumbled
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3 eggs, lightly beaten
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3 teaspoons poultry seasoning
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salt and freshly ground black pepper, to taste
Instructions
- Spread the rice in a shallow baking pan.
- Toast at 400°F until golden brown, about 20 minutes, shaking pan occasionally so rice browns evenly.
- Preheat oven to 450°F.
- Combine rice, water and chicken broth in a large saucepan and bring to a boil.
- Reduce heat, cover and cook for 18 minutes or until rice is tender.
- Sauté the onion, celery and parsley in the butter until soft, but not browned.
- Add the oysters and cook until edges curl.
- Remove from heat.
- In a large baking dish, combine the cooked rice, oyster mixture, breadcrumbs, crumbled bacon, eggs and poultry seasoning.
- Bake at 450°F for 15 minutes.
- Stir dressing, and add a little chicken broth if it seems too dry.
- Check seasonings and add salt and pepper to taste.
- Return dish to oven and continue baking for an additional 10 minutes.
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